Scallops Piccata
Transform your weeknight dinner into a gourmet experience with this elegant Scallops Piccata recipe. Featuring tender, golden-seared sea scallops bathed in a bright and tangy sauce of white wine, lemon, and briny capers, this dish is bursting with Mediterranean-inspired flavors. A quick dredge in flour ensures a delicate crust, while garlic, fresh parsley, and butter create layers of depth in the silky pan sauce. Ready in just 25 minutes, this easy yet impressive recipe is perfect for entertaining or treating yourself to a restaurant-quality meal at home. Serve it alongside pasta, fluffy rice, or a warm slice of crusty bread to soak up every delectable drop!
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Recipe Information
Ingredients
- 1 pound Sea scallops
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves, minced
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh parsley, chopped
Instructions
Pat the sea scallops dry with paper towels and remove the small side muscle if still attached. Season both sides of the scallops with salt and black pepper.
Place the all-purpose flour on a shallow plate. Dredge each scallop lightly in the flour, shaking off the excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Once the butter is melted and foamy, add the scallops in a single layer, ensuring not to overcrowd the pan.
Sear the scallops for 2-3 minutes per side, or until they form a golden crust and are opaque in the center. Remove the scallops from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and cook for 30 seconds until fragrant.
Deglaze the skillet by pouring in the dry white wine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Let the wine simmer for 1-2 minutes to reduce slightly.
Stir in the chicken broth, lemon juice, and capers. Simmer the sauce for 3-4 minutes, stirring occasionally, until it thickens slightly.
Return the scallops to the skillet and spoon the sauce over them. Cook for another minute to rewarm the scallops.
Garnish with fresh parsley and serve immediately. Scallops Piccata pairs well with pasta, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 4924 mg | 214% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1828 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
